One-Pot Italian Rigatoni
with Basil & Parmesan
- Gluten
- Milk
Sometimes taking a shortcut doesn’t pay off (like when Dad improvises on a road trip). Other times though, it’s the recipe for amazing, flavoursome pasta that tastes incredible. This is one of those times!
Ingredients
1 packet
beef mince
1
brown onion
1
red capsicum
1
carrot
2 clove
garlic
1 sachet
Italian herbs
1 tin
diced tomatoes
1 sachet
tomato paste
400 g
rigatoni pasta
(Contains: Gluten;)
1 block
Parmesan cheese
(Contains: Milk;)
1 bunch
basil
Not included in your delivery
1 tbs
olive oil
3 cup
water
Utensils
Cooking Steps
To prepare the ingredients, finely slice the brown onion and carrot (peeled), cut the red capsicum into 1 cm cubes, peel and crush the garlic, finely grate the Parmesan cheese, and pick and tear the basil leaves.
Heat the olive oil in a large saucepan over a medium-high heat. Add the beef mince and cook, breaking up with wooden spoon, for 3-4 minutes, or until browned. Add the brown onion, red capsicum and carrot and cook for 5 minutes, or until softened. Add the garlic and Italian herbs and season with salt and pepper. Cook for 1 minute, or until fragrant.
Add the diced tomatoes, tomato paste and water and bring up to the boil. Season generously with salt and pepper, then add the uncooked rigatoni and reduce the heat to low. Cover with a lid and simmer, stirring occasionally for 15 minutes, or until cooked through. If your pasta is running dry, add a splash of water and continue cooking for a little longer. Note: be sure to add the correct amount of pasta in order for your dish to be balanced, just the way we planned it!
To serve, divide the rigatoni between bowls and top with the Parmesan cheese and basil leaves. Enjoy!
